9.15.2011

peanut butter and jelly cupcakes {msc}


I know a girl who would eat peanut butter and jelly sandwiches every school day, day in, day out. I wish My Kids were that easy. Said girl would love this baking club assignment, though I wonder if she'd want one after her sandwich lunch. Maybe for breakfast?


While I'm not a fan of Crumbs Bake Shop, their cupcake is the first one I'd ever eaten which had some frosting/filling on the inside. I loved that idea and used it on this one— scoop out a bit of the cake and add a dollop of the jam.

The cupcake came out a bit dense, though that could be my fault, as I halved the recipe and eyeballed 1/2 of 3/4 cups and other such measurements. I might have ended up with a bit more flour than required. (Tangentially, The NY Times just published an article about using a food scale, and I'm beginning to see the light.) Nevertheless, I like the concept, the flavor (sour cream adds a bit of richness to batter), and the nostalgia of bygone school days that eating this treat brings.

Thanks to Karen at Karen's Cookies Cakes & More for picking this back-to-school-appropriate recipe.

Peanut Butter and Jelly Cupcakes
adapted from Martha Stewart

Printable Recipe

1 ¾ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
6 ounces unsalted butter, softened
1⅓ cups sugar
⅔ cup natural, creamy peanut butter
3 large eggs, room temperature
½ cup sour cream
½ teaspoon vanilla extract
Peanut Butter Frosting
Strawberry jam, for topping

makes 22 cupcakes

Preheat oven to 375ºF.

Combine the flour, baking powder, salt, and baking soda in a bowl. Set aside.

With the paddle attachment of electric mixer, combine the butter and sugar thoroughly, about a minute. Scrape down the sides of the bowl. Add the peanut butter and mix thoroughly. Add the eggs one at a time, scraping down the sides of the bowl as needed. Add the sour cream and vanilla extract. Add the flour mixture and mix until just combined. Do not overmix, or the cupcakes will become tough.

Bake for 20-22 minutes.

Once cupcakes are cool, create a teaspoon-sized hole in the center of each cupcake. Fill the hole with jam.  Frost tops with peanut butter frosting. Place a dollop of jam in the center of each cupcake. The cupcakes are best eaten day-of, but will keep in the refrigerator for two days.

This post is linked up to I'm Lovin' It Fridays, tatertots and jello, creative juice, cast party wednesday, sweet treats thursday, show and share

10 comments:

  1. Your frosting looks very light and fluffy! I agree that a little bit of filling was a good addition. Thanks so much for baking along!

    P.S. That little girl didn't happen to be you, did it? :-)

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  2. Www.carolinaheartstrings .comSeptember 15, 2011 at 8:45 PM

    What a great idea for a cupcake. Wonderful pictures.

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  3. Rebecca - Your cupcakes look great. Mine were pretty dense too. I love the idea of filling them like you did. I think that would have made them even better. Also, I am totally in love with having a food scale. I have a really cheap one and it really helps. I especially like it when making layer cakes and trying to get the layers even.

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  4. I appreciate the fact that you eyeballed 1/2 of 3/4 cups - I totally do it all the time. Your cupcakes look delicious!

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  5. Dense is the operative word. I use the food scale for the David Leite/NY Times chocolate chip cookie, but that's about it. I did use it once for layer cakes too. It really does help.

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  6. The little girl... not me, someone's daughter.

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  7. Yummy!! Can you believe that I'm just now liking the combo of pb&j? Just didn't like it as a kid!!

    Thanks for linking up to Show & Share!

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  8. What a lovely use of PB& J - and pretty photos too!

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  9. Yum, this looks good!Love your photos!

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